- 4 celery ribs with tops, cut into 4-inch pieces
- 2 carrots, sliced
- 2 medium onions, sliced
- 6 bone-in chicken breasts (about 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How to Make It
Arrange celery, carrots, and onions in a lightly greased 15- x 12-inch roasting pan. Top with chicken; sprinkle with salt and pepper.
Bake, covered, at 350° for 1 to 1 1/2 hours or until chicken is done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months.